Chemical Composition, Antioxidant and Antimicrobial Effects of Essential Oils Extracted from Two New Ocimum basilicum L. Varieties

Recent agricultural research aims to identify novel applications for plant extracts as efficient defenses against weeds, insects, or phytopathogenic agents. The main goal of the present study was to evaluate two new varieties of basil (Ocimum basilicum L., fam. Lamiaceae), Yellow basil, “Aromat de B...

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Published inDiversity (Basel) Vol. 14; no. 12; p. 1048
Main Authors Stan (Tudora), Cătalina, Nenciu, Florin, Muscalu, Adriana, Vlăduț, Valentin Nicolae, Burnichi, Floarea, Popescu, Carmen, Gatea, Florentina, Boiu-Sicuia, Oana Alina, Israel-Roming, Florentina
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.12.2022
Subjects
Agricultural research
Antiinfectives and antibacterials
Antimicrobial activity
Antimicrobial agents
Antioxidants
Bacteria
Chemical composition
Chemical elements
Crop diseases
Environmental impact
Essential oils
Eugenol
floral water
Fungicides
Fusarium oxysporum
Gram-positive bacteria
Insects
Linalool
new varieties of basil
Ocimum basilicum
Oils & fats
Phytopathogenic fungi
Plant extracts
Precipitation
Pseudomonas
R&D
Research & development
Bucharest Romania
Romania
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Summary:Recent agricultural research aims to identify novel applications for plant extracts as efficient defenses against weeds, insects, or phytopathogenic agents. The main goal of the present study was to evaluate two new varieties of basil (Ocimum basilicum L., fam. Lamiaceae), Yellow basil, “Aromat de Buzau” variety and Red-violet basil, “Serafim” variety. The basil varieties were studied under different aspects regarding biochemical characterization using GC-MS, antioxidant activity evaluated under three methods (DPPH, ABTS, FRAP), and antimicrobial properties (for three G-bacteria: Perctobacterium carotovorum, Pseudomonas marginalis, Pseudomonas syringae and three phytopathogenic fungi: Rhizoctonia solani, Fusarium oxysporum, Botrytis cinerea). The results showed that linalool (39.28%; 55.51%), estragole (31.48%; 9.78%), and eugenol (5.42%; 7.63%) are the main compounds identified in the extracts, validating the high antioxidant activity of the studied essential oils and floral waters. When applied in high concentrations, essential oils have shown a potential bactericidal effect on P. carotovorum as well as a potential fungicidal effect on R. solani and B. cinerea.
ISSN:1424-2818
1424-2818
DOI:10.3390/d14121048